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How to make homemade blueberry jam to be able to store it for later use. 



Blueberry jam spread on a piece of bread on a green plate on a table with the jam jar next to it.

  • 2-1/2 pints fresh or frozen, thawed blueberries
  • 1 tablespoon lemon juice
  • 5-1/2 cups sugar
  • 3/4 cup water
  • 1 box (1-3/4 ounces) powdered pectin



  • About 5 half-pints



Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice and water. Stir pectin and bring to a full, rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars (jars that have been boiled for 10 minutes and kept hot), leaving 1/4-inch headspace.


Adjust lids and process as recommended in table below.


Recommended process time for Blueberry Jam in a boiling water canner

Process Time at Altitudes of  
0-1,000 ft 5 minutes
1,001-6,000 ft 10 minutes
Above 6,000 ft 15 minutes
Style of Pack Hot
Jar Size Half-pints or pints
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